Pages

Friday, 16 September 2011

Potato Röschti with Egg, two ways!

So I finally broke my healthy spell with one of the greatest foods in the world. My serious weakness is the humble potato...

And what better way to enjoy potato than make up a freshly cooked potato Röschti (or Rösti in German).

I guess some would argue that this is more like a hash brown or even similar to a Jewish Latke (minus the flour) but I'm going to call it a Röschti just because I feel like it.

Anyway, the other night I had some potatoes getting slightly old and also some eggs in the fridge that I wanted to use up, so I googled Röschti & egg and stumbled across THIS recipe from 'Food is my Life' and decided to go along with her idea of cracking the egg on top of the Röschti and mixing it through, but I also decided to make one more where I simply cracked the egg on top and let the egg whites set before dishing it up so the yolk was all runny.

1. Finely grate the raw potato and squeeze out excess water. If you don't have a muslin cloth, you can pat dry the potato a few times with some paper towel.

Next drizzle some olive oil in to a pan on a medium heat and scatter the grated potato around the pan until it is relatively compact.

2. Season with salt & pepper, then leave the potato to cook for 5- 10 minutes untouched. Have a peak at the underside of the Röschti and if it is golden brown then flip to the other side to cook. Leave for another 5 minutes, then crack the egg on top of the Röschti and leave until the egg whites completely set and the egg yolk is done to your liking.

3. Sprinkle over some chopped French parsley, and season once again with salt & black pepper if you think it needs it.

11 Comments:

This looks sooo good! Just the other day we were complaining to each other that it had been far too long since we last had rosti and here I bump into this recipe! I'm so gonna make this very very soon!

I like this tip of cooking the egg with the rosti almost towards the end :). I used to do it 2-step - cook the rosti first, then fry a sunny-side up, and top the egg on the rosti to enjoy with runny yolk oozing....

Your potatoes turned out perfectly caramelized and I LUV this dish with the egg in it like that! I could eat this Potato Roschti any time of the day. I'm with you about potatoes being a fav/weakness...I luv potatoes in any way, shape or form. Good stuff (and high in potassium)!